Song Fa Bak Kut Teh @ Seletar Mall, the same old good taste with a different look

Song Fa Bak Kut Teh @ Seletar Mall

Address: 33 Sengkang West Avenue  #01-39/40/41 The Seletar Mall

Opening Hours: Daily 10.30am to 9.30pm

They have other outlets at Chinatown Point , 11 New Bridge Road and UE BizHub East.

Introduction 

Song Ba Bak Kut Teh, has been selling Bak Kut Teh in Singapore since 1969 and is well known for selling one of the best Bak Kut Teh in Singapore. Apart from Song Fa, the usual names that pop up for peppery-style Bak Kut Teh will be Founder and Ya Hua. By writing this review, i think I’m kinda putting on head on the chopping board. Although there are many good reviews about Song Fa, there are also reviews saying this Bak Kut Teh is overrated, too commercialised, too touristy etc.

Song Fa Bak Kut Teh Menu: Click to enlarge

I had been supporting their Clarke Quay branch for the past years and decided to write about them after visiting their newly opened Seletar Mall branch. Even though it’s an air-conditioned environment, the price stated on their menu is net price with no additional service charge and government tax. Some of you might disagree, but personally i feel that Song Fa Bak Kut Teh is moving towards the right direction on the journey to retain our Singapore food culture and it’s worth my time writing, which i will state the reasons in my conclusion.

Pork Spare Rib / Premium Loin Rib ($7.00 / $9.50)

The pork rib comes into two variations, the ordinary spare rib and the premium loin rib. The soup is exactly the same, just that the loin rib cut is leaner and meatier and for that, you need to fork out an additional $2.50. For me, I tend to enjoy the soup more than the meat itself so the spare rib version is good enough for me. I only ordered the loin rib this time because it looks good on photo.

Song Fa Bak Kut Teh has a moderate pepper taste, not overly strong, but just the right amount for me. Like other good bowl of Bak Kut Teh, Song Fa’s broth has three layers of flavour (which some only has two or even only one). At first sip, you will taste the spicy peppery garlicky punch of the soup, followed a surge of smooth, rich and savoury flavours of the pork broth as it fills your palate and finally a sweet aromatic lingering aftertaste after the soup went down your throat that makes you go “ahhh”. This has always been my standard of judging a good bowl of Bak Kut Teh and Song Fa has been keeping up with this standard so far.

For those that are not familiar with such Bak Kut Teh eatery, their soup is refillable and feel free to drink to your heart’s content. I kinda like Song Fa’s service because there are always a few staff walking around in soup-filled kettle and an empty bowl is always quickly refilled with hot and piping soup.

Braised Bean Curd Skin ($3.50)

Apart from the Bak Kut Teh, i will always order their Braised Bean Curd Skin. Song Fa’s bean curd skin is the thinner variation that is soft and yet retains a chewy texture. Some bean curd skin tends to have an overpowering bean taste but Song Fa one is just right, with the right amount of braising flavour.

Dough Fritters (You Tiao) $3.20

Needless to say, the Dough Fritters, or You Tiao is also the must-order. The traditional way to enjoy the You Tiao is to soak them in the pork broth and pop them into your mouth. A rather generous portion (large size) cost $3.20, which is very reasonable for Bak Kut Teh standard which can be comfortably shared by two people. I never leave Song Fa Bak Kut Teh without ordering this bowl of You Tiao.

Braised Pork Belly ($7.00)

After patronising Song Fa for so many years, they finally came out with a new dish – Braised Pork Belly and it cost $7.00. This dish is pretty decent and my serving of pork belly is a rather lean cut but i was actually hoping for a more fatty slab. The braising was skillfully done. The leaner part of pork belly is very tender and the fatty part is melty soft. The braising sauce is very rich and thick which goes perfectly with a bowl of white rice.

Conclusion

Among the Bak Kut Teh big names, Song Fa is currently the first one that spent much effort on the interior design of their new branches, adopts new technology like taking order with an i-pad, ensuring their customers dine in a comfortable air-conditioned environment and yet retaining the same good taste. Not only diners want to dine in an air-con environment, it also provides the staff to work in a more comfortable environment. In fact, i can’t imagine having a bowl of piping hot peppery Bak Kut Teh in a hot and humid afternoon.

Some may say “Wah lau, one Bak Kut Teh cost $9.50? Crazy ar?”. But just imagine nowadays people are willing to pay $7.00 for a cup of coffee because “the place is nice”. It’s time we raise the status of our hawker food and to bring it up to the next level. Think of it that way. If we Singaporeans keep insisting in paying cheap price for hawker food, how will it attract sons and grandsons to inherit the skill and business of our beloved hawker stalls. Passion is one thing, but on the pratical side, the hawker business must also be profitable.

The ugly truth is, to our younger generation, being a boss of a cafe is cool but frying Char Kway Teow in a hawker stall is not as glamorous, and is tough as hell and not as profitable due to the low selling price. For me, I think it’s time to show some love to those so-call “commercialised” hawker food as i boldly say that it’s one way that our hawker food can go, by breaking away from the standard model of hawker food. As for us, paying a little more than coffee shop price is one pactical way to support our local hawker food.

FYR Cycene Ond Drinc (Fire Kitchen and Drink) @ Boon Tat Street

FYR Cycene Ond Drinc

Address: 19 Boon Tat Street

Opening Hours: Mon to Fri 11.00am – 11.00pm Sat: 9.00am – 11.00pm Sun 9.00am – 4.00pm

Introduction

FYR Cycene Ond Drinc, pronounced as “fire, kitchen and drink”, is a new addition to the stretch of bars and restaurants at the Telok Ayer area. Thank you Amanda from Brand Cellar and the folks from FYR for hosting me and the event is absolutely wonderful, with more than ten dishes lined up for tasting.

FYR interior design is rather interesting, like an abandoned warehouse being brought back to life at night. Their design are very much focus on wood and earth. The plating of their grilled dishes are very well thought of. Perhaps the culinary concept of FYR is to bring us back to the stone age when grilling stuff on fire is the primative form of cooking and the way to enjoy food. Even their dishes are presented and served on stone slabs.

All of FYR dishes are whipped up in Charcoal oven and grilled over Lychee Wood that gives the dishes a pleasant smoky fragrance. Among the dishes that I tried, here is my top three – Ribeye Steak ($32), Lobster ($35) and the Pistachio Lava Cake ($10).

FYR Menu: Click to enlarge

Grain-fed US Holstein Cow Ribeye 365 days ($32.00++)

I always have a thing for flame grilled steak. When a piece of steak, especially the ribeye cut, is grilled properly over a flame, the usually chewy fatty tissue tends to soften and break down and the end result is a piece of melty tender steak. And this is the case for FYR. The steak is flavour with salt and pepper and it has a good grilling flavour on the outside and is tender and juicy on the inside.

i also got to try both of the sauce – the black truffle sauce and the foie gras sauce. I thought both are pretty good, but I can do without any too because just the steak is good enough. This steak got my favourite vote for the night. At $32.00, i think it’s rather worth the money. It would be perfect if FYR can just throw in a portion of carbo into the steak.

Whole Maine Lobster ($35.00++)

FYR is not using frozen, but live lobster for this dish. The lobster is too grilled and covered in a thick layer of black-peppery shallot lemongrass bechamel. This buttery milk sauce has a faint lemon grass flavour which doesn’t overpower the natural sweetness of the lobster.

Even after extracting the meat from the shell, i was scrapping the sauce just to enjoy it a little more. The texture of the lobster is excellent – bouncy and succulent, and I think the grilling plays a very big part in obtaining such a texture. For a guy like me, I think probably this dish can’t fill my tummy but I think it’s pretty good if it’s for sharing.

Baked Pistachio Melt and Pandan Ice Cream ($10.00++)

Many recommend this as the must-order dessert after trying it at FYR. It also comes with portion of handmade Pandan Ice-cream which i personally like it. It’s creamy and rich of pandan taste but it’s a tad little overly sweet. If only the sweetness can be reduced a little.

As for the lava cake, the sweet Pistachio fillings is lightly salted and taste like a mix of salted egg yolk custard crossed with molten white chocolate. The cake is excellent when they pair it with crushed Pistachio nuts that’s scattered all over the plate. The grilled mush mellow makes the appearance looks absolutely delectable when the melted mush mellow is mixed into the molten Pistachio sauce but to be honest, i think it doesn’t add on to the taste, except by making it unnecessarily sweeter.

Baked Bone Marrow and Five Spiced Half Chicken

There also another two worthy mention – Baked Bone Marrow ($15) and the Five Spiced Half Chicken ($55 and also comes with a striploin steak and grilled prawn).

Honestly this is the first time i tried bone marrow and it is actually great. This is like a less flavoured foie gras but with the same amount of grease and fragrance.

Scoop it up, mash it and spread it over the bread, and sprinkle just little bit of sea salt and you are good to go. Apart from the taste, little did we know that it’s actually very nutritious. Google it.

The five spiced grilled chicken, doesn’t go on its own but comes with a portion of striploin and grilled prawn and cost $55. I particularly like the chicken as I am impressed by how evenly the inside of the chicken was cooked using the grilling method and how soft and tender the meat is.

The appearance looks pretty ordinary but it’s actually one of the best grilled chicken that that i had. It’s a pity that i can’t order just the chicken alone.

This whole platter, including the five spiced chicken cost $55.00++

Conclusion

Among the dishes that I tried, those mentioned above are the five that I personally like. I had photos of the other dishes after the conclusion, if you are interested.

At a glance at the price of their main course, most of them are $30 and above, except for the seafood linguine $18, which i don’t exactly fancy. I wouldn’t use “cheap” to describe the price of main course but you can see that the ingredients used in each dishes are not cheap as well. For the same kind of quality showed in today’s food tasting, I actually don’t mind returning to FYR to pamper myself after a hard day’s work in the CBD area.

Other food photos of FYR

Seafood Saffron Risotto – $48.00. The tomato taste is so much stronger than the lobster broth. Gotta work on it.

Sample slices of their Iberico Pork Chop – $32.00++

Baked Freshly Shucked Oyster – $15.00++

Spiced Grilled Red Snapper – $25.00++

Sum’s Kitchen & Hong Kong Roasted Meat at Sembawang

Sum’s Kitchen & Hong Kong Roasted Meat 香港深記飯店

Address: 3 Jalan Legundi

Opening hours: Daily 12.00pm to 2.30pm,  5.00pm to 9.30pm Closed on Tuesday

Contact number: 6757 2118

Introduction

Sum’s Kitchen (深) is an air-conditioned Cze Char eatery at Sembawang area just opposite the famous Sembawang White Bee Hoon. They are rather well known among the heartlanders in Sembawang and many agree that they serve one of the best roast duck in Singapore. My friend had to call in a couple of days in advance to reserve the duck because they will only roast a handful of ducks, in additional to the order on their reservation list.

Sum’s Kitchen Menu: Click to enlarge

Roast Duck ($12.00 for half duck)

The roast duck is Sum’s Kitchen signature dish. At $20.00 for half a duck in an aircon environment, it’s pretty reasonable. I wouldn’t say the meat is succulent but it’s juicy for a roast duck. The stack of meat is soaked in it’s savoury spice-infused stuffing juice and adds on a delightful fragrance to the duck.

The duck is meaty and greasy in a good way and has almost zero fowl taste. Although the skin is crispy, it is not to the extend of crackling. If there is one thing to improve, it’s probably the skin.

Char Siew (S$12.00)

People who like the unhealthy version of Char Siew will like this. It is very charred, or overly charred to some people. It’s succulent, with a good mix of fatty and lean part and not overly sweet.

Fried Lettuce with Beancurd Paste ($12.00)

This is one dish that I like very much apart from the duck. It’s actually quite a simple dish where they stir fry lettuce in fermented bean curd paste (腐乳). The paste taste of a blend of soybeans, sesame oil and a bit of vinegar and rice wine. The lettuce is cooked till mid soft and while lettuce don’t have a distinctive taste to begin with, the taste is pretty much focus on the texture of lettuce and the beancurd paste. Love the home cooked taste of this dish.

Chinese Spinach with Three Eggs ($15.00)

i will order this vegetable whenever it’s on the menu. I had tried many versions of this dish and Sam’s Kitchen’s version is lighter in taste. The Chinese Spinach is cooked to the appropriate softness and comparing to some, theirs has a lighter garlic taste. I personally prefer a soup that is more rich and robust so i will just rate this as an “okay”.

Deep Fried Bean Curd Skin in Salt ($12.00)

This is a rather interesting dish whereby layers of thin beancurd skin is rolled up, battered, deep fried and toss in a mix of crispy chilli, salt and pepper. The exterior is cripsy while the center is softer, and retaining the sweet beancurd taste.

Spring onion ginger mix

Apart from the main dishes, Sam’s Kitchen also offer a bottle of condiment that consist of a mixture of spring onion and ginger. It goes exceptionally well with the white rice and i can finish the bowl of rice with this condiment alone.

Conclusion

The dishes that i had here are mostly above average and my personal favourites are the duck, lettuce and fried bean curd skin. Price wise, it is slightly more pricey than a typical coffee shop Cze Char but for the more comfortable dining environment and better food, the price difference is not that significant. My friend highly recommend their deep fried HK squid with salt and pepper but since many of us don’t appreciate squid, we didn’t order it.

Overall I enjoyed my dining experience here, comparing to the very popular Bee Hoon eatery that is just situated opposite Sum’s Kitchen. Sum’s Kitchen don’t exactly offers the most exciting kind of food that makes people go “wow”, but i kinda like the homely taste. And if you want to try their roast duck, remember to call in advance to reserve to avoid disappointment.

Tae Woo Korean Restaurant – Singapore’s Best Jajangmyeon

Tae Woo Korean Restaurant  (태우반점)

Jajangmyeon, is a Korean dish well known by all. Before my trip to Seoul, little did I know that Jajangmyeon is not readily available in any Korean restaurant but only selling it in Chinese restaurant in Korea. It is kind of a fusion between Chinese and Korean dish. Jajangmyeon is one of the first Korean dishes that i’d known because it’s quite commonly found in Singapore. In this post, I’m writing about the best one that I had in Singapore. Tae Woo Korean Restaurant is situated at level 3 of The Central Clarke Quay, just above TCC. Tae Woo actually has quite a reputation among the Singapore Korean community due to it’s authentic Korean taste. This place is not crowded most of the time, but I’m bound to see Korean speaking patrons whenever I visit this place. There isn’t any hot stone rice, Korean BBQ and there’s also no Army Stew on their menu. What they are offering are more of a typical Chinese Korean menu like Jajangmyeon, Seafood Noodle (Jjamppong), Sweet and Sour Pork (Tangsuyuk) and Gyoja.

Menu: Click to enlarge

Jajangmyeon ($12.00++)

At $12.00, i consider this as reasonably priced. I really like the texture of their handmade noodle. It’s rather chewy, a little soft but not to the extend of soggy. The Jajang is not starchy and not overly watery but with just the right thickness that clings to every strand of noodle. The sweetness of their bean paste sauce mainly come from the cubes of meat and the onions, which is cooked till melty soft. The slight greasy Jajang is smooth and really enjoyable. For people that like it salty, you can stir in the separate plate of their Chunjang. Comparing to the Jajangmyeon that I had in Singapore, Taewoo’s is easily the best that i had and it is very very similar to the one in Seoul (read more about Andongjang, the oldest Korean Chinese restaurant in Seoul). Tangsuyuk ($26.00++)

Tangsuyuk is another very popular Chinese dish in Korea. It translate directly to Sweet & Vinegar Pork (糖醋肉). The idea is very similar to our Singapore’s sweet and sour pork, whereby pork is portioned into bite size, breaded and fried, and tossed in a sweet sour sauce. There’s no pineapple, but these stripes of pork is tossed into a mix of onion, carrot and black fungus and the sour taste mainly come from white vinegar. Unlike our Singapore style sweet sour pork, there is traces of ginger taste in the breading. It is quite good when it’s served and it’s a pity that the sweet vinegar sauce is a little too much and the crispy pork strips got soaked and became soggy after a while. I personally still think that cutting pork into cubes give a better texture than strips. For the price of $26 and for it’s portion, I would prefer our Singapore style sweet and sour pork. Japchae Bap ($17.00++)

Chapchae can be served as both main course and side dish. In this case, it’s served together with a portion of rice as Japchae Bap. It is freshly stir fried and served steaming hot. Apart from the usual ingredient carrot and onion, Taewoo’s version is a more luxurious version with added slices of pork, black fungus and green pepper. This Japchae is slightly peppery and is full of sesame oil fragrance. Unlike the side dish version of Japchae where it’s cold, drier with a bouncy texture, this is served hot, moist and soft. It also comes as a surprise as I didn’t realise that Japchae actually goes pretty well with white rice. I have no complain on this Japchae and in fact it’s pretty good! Conclusion

At a glance of the menu, i wouldn’t use the word affordable to describe the price tag of the dishes. Among them, their Jajangmyeon should be the most reasonably priced and sometimes I will visit Taewoo just for that when I’m having craving for some authentic Korean Jajangmyeon. Taewoo is a hidden gem at The Central and there’s not much crowd here and I like the fact that i can always get a table immediately. I wouldn’t recommend to start a feast at Taewoo as it might cost you a bomb. I do recommend their Jajangmyeon very much, and probably try out the other dishes, one new dish per visit.

Hoshino Coffee @ Plaza Singapura

Introduction

Hoshino Coffee opened it’s first shop at Japan in March 2011 and had been widely popular since then. Till date, they had expanded to more than a hundred shops in Japan. Their first overseas franchise store opened it’s door for business in Singapore at year 2012. Among the restaurants at Plaza Singapura, Hoshino Coffee has one of the longest queues and is always full house during meal time. Their dessert stood out among the menus and the two most popular desserts are the souffle and the french toast. I visited Hoshino a couple of times and here is my consolidated review.

Menu 1 of 2: Click to enlarge

Menu 2 of 2: Click to enlarge

Lobster Bisque Pasta (S$16.00++)

As the name suggest, the linguine is served in a creamy lobster bisque base with added cheese, topped with fat prawns and small cubes of mushroom. The tomato base sauce is not too heavy as I thought it and has a sweet and light crustacean aftertaste. They are quite generous with the portion of pasta, as well as the bisque. Some tomato base pasta is good initially but it kind of get too cloying overtime.

For Hoshino’s lobster bisque paste, the flavour is just right and despite the big portion, i find that finishing the whole portion is not a difficult task. This dish is not fantastic, but not bad. At least it’s worth my second try.

Hoshino Pot Baked Curry Rice (S$15.00++)

Among the limited choice of main courses, this baked curry rice is my favourite. Nothing beats a portion of rice, baked in Japanese curry meat sauce, and accompanied by molten egg yolk and melted cheese.

For some, this combination may be a little too much but for people like me who very much has a liking in strong flavour, i enjoyed this very much.

This curry is a little spicier than a typical sweet Japanese curry and i love the rich aromatic curry fragrance. I think the right way to enjoy this is to stir in the egg yolk and melted cheese within the hot pan and gobble it together with the curry infused rice. Shiok.

Pancake Souffle Style with Chocolate Banana (S$13.50++)

A souffle is a lightly baked cake that is made up of two main ingredients – eggs and flour. The puffed up cake is served fresh from oven and therefore a minimum waiting time of 15 minutes is required. I think that the soft fluffy texture is excellent but taste wise, it is like a less sweet version of our Singapore’s steamed sponge cake (鸡蛋糕).

I’m not saying it’s a bad thing to taste like steamed sponge cake but it’s just that the price tag is a little too high for such quality. Apart from the cake, the milky soft serve is much to my delight and goes perfectly with the lightly sweetened cake. The texture of this souffle is a 9/10 but taste wise is only a 6/10 in my opinion.

French Toast with Homemade Whipped Cream and Maple Syrup ($9.80++)

This french toast doesn’t come with a cheap price tag either, but i had returned multiple times to Hoshino just for this french toast. They serve their french toast in small rectangular blocks of thicker-than-usual toast and is wrapped by a layer of sweet egg coating. Unlike our Singapore’s version which is normally pan fried, Hoshino’s version is toasted and there’s almost zero or very little presence of grease.

The homemade whipped cream is unlike those typical whipped cream that is out in the market. The texture is very compact, with very little air folded in and it melts in your mouth. It’s very lightly sweetened and is filled with milk and butter fragrance. This is my regular order when i visit Hoshino.

Conclusion

Although Hoshino doesn’t has the most exciting and most innovative menu, their main courses that I had are rather fine and I consider it as one of the better restaurants at Plaza Singapura in term of taste. However, if the pricing is taken into consideration, some people may think that it’s not exactly worth it because for a similar price, we can find something better elsewhere.

For me, it’s good enough, and the location is rather convenient for me, and thus the multiple visits. However, most of the time, I will just have a cup of caffe latte and their french toast. i will only occasionally order their main course when I’m feeling a little richer.

I also had their Carbonara before. At $14.00, they give you five slices of bacon. It’s true that the main focus should be on cheese and egg sauce (which it is indeed not bad), but five slices of bacon seriously?

49 Seats and their Tom Yum Pasta

49 Seats and their Tom Yum Pasta

Address (Google Map): 49 Kreta Ayer Rd

Opening hours: Mon to Thu 6.00 pm – 2.00 am, Fri & Sat 6.00 pm – 4.30 am

Introduction

49 seats is situated along the stretch of shop house, at the end of Kreta Ayer street. Comparing to most cafes and restaurants, the unique thing about this branch is they only open at 6pm and closes late at 2 am, even on a weekday.

Thank you BB and Fang Fang of 49 seats for hosting me. This is an invited food tasting session and i decided to accept the invitation after reading so much about their Smoked Duck Aglio Olio and their Tom Yum Pasta.

49 Seats Menu 1 of 2 – Click to enlarge

49 seats menu 2 of 2 – Click to enlarge

Smoked Duck Aglio Olio ($14.90)

This is their so-call off menu dish (although there is a pic of this pasta at the ordering counter). Apart from their Tom Yum pasta, this is another of their signatures and this is my favourite dish among all. Apart from the generous serving of buttery mushrooms and tender slices of smoked duck, the pasta itself is pretty good too.

There is a pleasant fragrance coming from the pasta which it guess there’s something to do with the oil of the duck. The slices of duck meat is not tough at all and the well marinated duck skin may just be the contributing factor for the popularity of this dish.

Tom Yum Fish and Chips ($16.90)

49 seats is rather proud of this creation – The Tom Yum Fish and Chips, and claimed that it’s currently the only one kind in Singapore. The tender breaded fish fillet is fried to crisp and served with fries. They also provide a separate bowl of Tom Yum sauce as dip or to be drenched over the fish. Dipping it may be a better option so as to retain the crisp of the fish. I think that the fish is quite average so the deciding factor will be on how well does the tom yum sauce complement the fish.

Sad to say that the tom yum is overly salty and that’s the only thing i taste. I also think that to complement the strong Tom Yum sauce better, it may be a better idea to go with a lightly battered fish and chips instead of a fully flavoured breaded one.

Tom Yum Pasta ($14.90)

This is like 49 seats’ signature of the signatures and has a reputation of one of the most spicy pastas around. The pasta sauce is a blend of cream sauce and tom yum spices. I thought this sauce is more creamy than expected and has a moderate punch of Tom Yum fragrance and is less sour and spicy than expected. I would very much prefer a much stronger tom yum flavour while maintaining a lighter cream base.

The pasta is boiled till moderately soft, which generally suits the taste of Singaporeans. Comparing to a bowl of hot spicy tom yum soup, this pasta lacks a bit of the “shiok” factor. However if i am to judge this as an entirely new creation, it’s actually pretty addictive after having the first mouthful.

Cheese Fries ($7.90)

I have no complain for this cheese fries. At $7.90, it comes with a good portion of fries, top with a hell lots of cheese. This got to be one of the most generous portion of cheese that i’d ever seen. The cheese taste like a cross between KFC’s Cheese Fries with Golden Village’s Nacho Cheese in term of taste and texture, which is not as sweet like KFC with a not-so-creamy texture. This is an ideal dish to order to go with a nice cold bottle of beer.

Chicken Wings ($9.90 for 8 pcs)

Their chicken wings are fried with a layer of seemingly simple blend of breading. It’s doesn’t has the most exciting flavours but I am satisfied with the traditional taste. The wings are rather well tenderise as the meat get seperated from the bone quite easily. The plus point? Juicy. The minus? Can be more crispy.

Waffle with Ice Cream ($10.90)

I thought a good dessert will complete the whole dining experience and it’s a pity that this waffle fall short of expectation. 49 seats waffle is actually sweetened, like a typical Prima Deli kind of waffle, but it lack in flavor and fragrance. The ice-cream taste like a typical Wall’s ice-cream tube and for the price of $10.90, there are definitely better alternatives out there. Not recommended.

Conclusion

I think this place and their menu selection will very much appeal to fun seeking youngsters. It has a very cosy and casual dining environment and they are also offering their food at a reasonable price. All prices indicated on the menu is nett, with no additional service charge and tax. Recommended dishes – Smoked Duck Pasta, Cheese Fries, Chicken Wing. Tom Yum pasta may also be something interesting to try.

In fact I went back to 49 seats (and that is when i also tried their Tom Yum pasta) as this place came to my mind when looking for a casual drinking place that opens till late. The cheese fries and fried chicken wings will probably be on my regular order when i visit this place.

Although the dishes here are not something to die for, it’s pretty decent and it can be an option if you are looking for something not heavy on wallet and yet looking for a more-comfortable-than-hawker kind of dining environment.